Mushroom Cheese Curry

Ingredients 

• 250 grams button mushrooms, quartered
• 1/4 cup grated  processed cheese
• 2 tablespoons ghee
• 5-6 black peppercorns
• 2 cloves
• 2 green cardamoms
• 2 green chillies, chopped
• 2 medium onions , chopped
• 10-15 cashewnuts
• 1 tablespoon ginger garlic paste
• Salt to taste
• 2 tablespoons fresh cream
• Fresh coriander sprig for garnish
• Parantha to serve

Method

1. Heat 1 tbsp ghee in a non-stick pan, add black peppercorns, cloves, green cardamom, green chillies, onion, cashewnuts, ginger-garlic paste and salt and sauté till onions become translucent.
2. Add yogurt and sauté for 2-3 minutes and take the pan off the heat and allow to cool slightly.
3. Transfer the mixture into blender jar, add 1 cup water and grind into fine paste.
4. Heat remaining ghee in a non-stick pan, add button mushrooms and salt and sauté for 5 minutes on medium heat. Add the ground paste and mix well, cover and cook for 3-4 minutes.
5. Add fresh cream and cheese and mix well. Cook till the cheese dissolves. Take the pan off the heat.
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot with parantha.